This fruit and wine compote is basically fruit poached in liquid with sugar, which forms a syrup. Compote is perfect for making ahead and tastes even better after it’s been refrigerated for a day or two. Vary the compote according to the seasons and to your taste. You can make it with firm, fresh fruit, such as apples or cherries, or dried fruit, such as prunes or figs (as in this recipe).

This Sephardic grilled chicken appears on the barbecues of homes and restaurants throughout Israel. With its Mediterranean marinade, the grilled chicken is a succulent and flavorful main dish. Preparation time: 10 minutes, plus at least 4 hours for marinating chicken Cooking time: 40 minutes Yield: 4 servings Keeping kosher: Meat 2 lemons 2 large garlic cloves 3 small sprigs fresh thyme, or 1 teaspoon dried 1/4 cup extra virgin olive oil 1 teaspoon dried oregano 1/2 teaspoon ground black pepper Pinch of cayenne pepper 2 1/2 to 3 pounds chicken pieces Salt (optional) and freshly ground black pepper to taste 2 teaspoons ground cumin, preferably freshly ground Juice the lemons.

Jewish cooks have created an amazingly varied selection of Passover desserts. They prepare their dessert batters by replacing the flour with matzos, matzo meal, cake meal, or potato starch. Flourless Passover desserts have a different taste and texture because of the ingredient substitutions, but they still taste great: Cakes: With yeast and baking powder not permitted, cakes depend on whipped eggs to make them rise.

Hanukkah fritters are light puffs of batter or simple dough that have been fried. This recipe makes fritters that are quick to prepare, because they use a batter leavened with baking powder instead of yeast. Forming them is quick, too. Instead of rolling out dough with a rolling pin and cutting it in rounds, you shape the fritters with spoons, like making cookies.

Ideal latkes (potato pancakes) are lacy and crisp — and this recipe delivers. Delicious potato latkes are a Hanukkah tradition in many Jewish families, but they're always a hit at any kind of party, at dinners, or as a savory snack. Serve them with applesauce, sour cream, or yogurt. ©Stepanek Photography / Adobe Stock In kosher kitchens, sour cream is not served with latkes if they accompany meat or poultry dishes, but you may find applesauce on the table.

This savory leek and mushroom topping for Hanukkah latkes is scented with cumin and thyme. It enlivens any vegetable or potato pancakes. If you’re including dairy foods on the menu, top each latke with a spoonful of sour cream or yogurt and then with the topping. When creating alternative toppings for your latkes, you can stay fairly close to custom by simply mixing a few herbs in your sour cream or substituting yogurt.